Spfts used in preparing salmon for barbecue



Sept. 11, 1928. 1,683,834

s. s. MAYHEW SPITS USED IN PREPARING SALMON FOR BARBECUE Filed Aug. 9, 1927 Fiji I N VEN TOR.

S www 73. mcyLr/w A TTORNEY.

i Patented Sept.` 1928'.

sra'iisiussnfmernmamnc sALmeNfroa'BAniiEciIEe t i application nieiiaugust e, .iee`v; seal 211,724.

Myz-ginveaaenl lemas alleen ,improvement in the spits used in preparing sa1mon,`and

other` fish, for barbecue, and an object of m improvement` is the provision for retaining-the fish in astretched flat position and a further object ofniy improvement is `the provision for each fish with means to retain it at the desired height above the fire andj'in the desired langle `of inclination against the central supporting poleu I attain these and other objects of my improvement withv the device illustrated inV 'the accompanying sheet of drawings form-` ing apart of this specification and showing the prepared fish in two views: Figure l being an elevation view of the outside of a prepared `fish and Fig. 2, a cross section `thereof on the line 2-2.

More particularly: A fish is cleaned by being firstcut open from end to end midway of the belly, l the viscera are removed and the head and tailf cutV 0H. The fish is then washed and thefback bone is cut out and it is flattened out on a table as at 3.l Two clamping sticks 5, 4 are ,placed below and above the body lengthwise in themid` die thereof and securedthereto in anysuit- .able way. `By preference, I draw the two clamping sticks. 5 and 4 closely together `with small rnails 6 6 `driven'through both sticks. In this way the sticks are caused `to bed themselves inthe flesh of the' fish and approach quite closely together. ,Sticks 4,)

5 extend beyond the lower or head end, as

shown, as far as it` isdesired to have this' end of `the fish above :the'ground while being subjected to smoke and, heat of the fire and said clampin sticks extendobeyond the upper, or tail en far enough to rea'ch'the central supporting pole. i y

`After the clamping sticks are properly secured in place skewers 7, 7, etc. are forced through the fish transversely and between sticks 4, 5 till their points nearly reach thes opposite edge of the fish, as shown in dotted lines, causing said opposite edge to assume a scalloped shape, as indicated, and stretching that part of the fish flatly out from the` clamp. When the skewers 7 are in place the edge of the fish through which Vthey were introduced is drawn outward from the clamp over or on the skewers where it will remain? wah that :edge fait?) i patenting-a, scalloped'shape. In this ."way the'fmainA body of the fish is made flat and stretched sufficiently pose-of t is part of thepreparations.

on the skewers to serve the pur- Shorter skewersV 8, 8 are introduced into the tail endof the fish at the points thereof kand said skewer oints are forced between the clamping stic is substantially as'shown in dotted lines. Inthis manner the tail end is held stretched and flat in the general plane of the fish through'the same between clamping sticks 4, 5; Where the skewers passbetween said sticks the flesh of the fish is compressed so that they are firmly held therebetween and the entire number .of

skewers 7, 8 are retained substantially in. a

plane and byjtliem the is retained in the illustrated flat shape which is one of the objects sought.

After being thus clampedV and skewered the flesh side of' the fish has salt sprinkled thereover. ,Y

When a number of fish are to be simul, taneously treated Vwith the barbecue each is prepared as explained.,` A central pole is maintained at the desired distance above the ground ina horizontal position by nailn ing it tortwo uprights drivenin the 0round far enough apartjto buildra lire therebetween. Said vfire is built off wood suited for producing both smoke and heat simultaneously and, when in suitable condition as to smoke and heat, the prepared fish are placed on both sides ofl said fire flatwise thereto in Va single row. on each vside thereof wit-li the lower Vends `of the clamping sticks resting on the ground and the upper ends thereof bearing on said central horizontal pole thus f'causing the two rows of fish'to assume a slanting position over the fire. vIt may be found desirable towithdraw some of the fish to positions farther from 'certain hottest parts of thelire'during the progress of the operation by setting the lower ends of the clamping sticks farther away thanat first placed, But in general, the fish may remain in the described position till the smoking and cooking process is complete. They are thenY taken away from the fire, the skewf ers are all withdrawn and the fish is out away from clamping sticks 4, 5 by passing a .i

knife down through the Iish closely to each means forthe inner ends of skewers 7, 8; and.

further in cornbining said 'lateralllly and diagonaily-placed skewers with said clamp 15` when said fish is held therebetween.

I claim: c

A device of the character described consistingyof a pair of sticks suited tol bedisposedlongitudinally on opposite `sides of an A opened fish and extend at both ends thereof beyond `said lish, fastening means to draw` and lhold said sticks m clamping relation when sald fish A1s therebetween, and skewers suited to be thrust laterally and diagonally through said opened body of said fish and into said bodybetween said clamping sticks.

j` jsANFoRD B. Mgxrnnw. 

